The surprise is, I don’t really know exactly how I made it!

So my original plan was to hop on the bike, because the Prof is off at a wedding, and go up to Johnny Mango form some tequila goodness and maybe some rice and beans. I pulled the bike out of the garage, the other bike – Ce is still broken, and the front tire was not to be fixed. It was beyond flat. I was staying home.

There were 3 beers in the fridge, 2 jars of tomatoes from last summer in the cupboard, and some random odds and ends that could be whipped up into something nutritious. I present: Whole Wheat Pasta Surprise:

1 small dried red chili minced

3 cloves of garlic minced

half an onion chopped

brown sugar

half a green pepper chopped

1 small jar of tomatoes (pint)

2 servings of whole wheat pasta

some green beans (like 2 handfuls) cut in half

some sausage (this was already smoked sausage so it wasn’t raw) cut into bite sized pieces

some olive oil or butter



a few small knobs of goat cheese (I used herbed)

2 handfuls of mesclun

So put the water on to boil for the pasta. I salt and oil my water when I put it on, you can do this whenever. At the same time, put a sauce pan on medium to medium high heat. (I cook on gas so I really go by flame height) Pour some good olive oil in or some butter or whatever fat substance you enjoy. I actually could have used the duck fat in the can in the fridge, but anyways…

After the oil gets nice and hot, toss in the garlic and the chili. Let that cook for about a minute and then add in the onion and some salt and pepper. Let that get translucent and add in some brown sugar – maybe a table spoon or so. Let that go for about 3-5 minutes. Add the green pepper and cook for another 3 minutes or so. Then add in the tomatoes and stir. Reduce heat a bit and let this simmer, stirring when you think about it. You really want the liquid from the tomatoes to reduce some.

When it is time to put the pasta in the water, put a pan on the stove over medium heat. I used a wok. You want it to be big enough for the pasta and the sauce to go into in a few minutes. Heat up the pan and add some oil or butter or whatever. Toss in the green beans and some salt and pepper. Depending on what kind of sausage you use, don’t use too much oil. The sausage will add some too most likely. Sautee the beans until the bright green colour shows up, then add the sausage to heat. Sautee for a few more minutes, but don’t let the beans get mushy, and then add in the sauce and the pasta. Use tongs to combine, and remove from heat after about 3 minutes. (If your sauce didn’t thicken up enough don’t worry. The goat cheese will help here.)

After removing the pan from the heat, add in your goat cheese and toss to combine. Taste for salt and pepper and add more if needed. Plate your pasta and put one handful of mesclun, or whatever greens you have, on top of the pasta and serve. The greens will wilt a bit.I would have added some fresh basil leaves at the end as well, but there weren’t any ready to harvest yet.


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